This Thanksgiving Morgan and Kelsey came up with a number of new recipes to try. This was the number one success. Fat in fat, what is not to love?
1 Wheel of Brie, 8 oz.
1 Sheet of puff pastry, thawed
1/3 cup pecans, diced finely
Cut top rind off the brie.
Roll out the puff pastry so that it is about 10″ x 10″, large enough to wrap around the cheese.
Spread with about a tablespoon of raspberry jam. Press pecans into jam. Center on the puff pastry. Pull up the pastry so that it completely encases the brie. Twist/pinch the top together and tie with a piece of kitchen twine.
Brush with egg wash.
Bake at 375F for 25 minutes until lightly browned. Serve warm. Yum.